Every time pasta’s in the picture, I’m asking my noodles to move over and make a little more room for the tomatoes in the bowl. I like to keep things saucy, and my linguine on its toes.
That being said, there’s rarely a ton of marinara leftover. However, when summer comes, I make my own, and I make sure that there’s plenty to spare. I chop all the tomatoes I have, onions, garlic, and sometimes a few other veggies, like eggplant, peppers, zucchini and summer squash. Then I add basil, thyme, oregano, extra virgin olive oil, salt and pepper. It all gets paired with a slow simmer that yields a sauce that could easily be eaten by the spoon.
The result is also often a gallon full of red in and out of the pot on my stove. There will most definitely be room for leftovers, and recipes like this too.
When you’ve got leftover sauce and no noodles to claim it, cracking a few eggs in it is a great way to go. It creates a light meal that goes perfectly with a side of crusty toast. I recommend going with a chunky sauce, one that almost errs more on the side of ratatouille than marinara. The extra veggies will add a nice platform for the eggs. If you’ve got a hot pepper, throw it in too. A spicy sauce with Parmesan topped eggs may have you saying goodbye to pasta all together.
- -1 cup chunky homemade spicy marinara or ratatouille
- -2 eggs
- -3 Tbsp. freshly grated Parmesan cheese
- -1 Tbsp. parsley, chopped
- -Salt and pepper
- -1/2 Tbsp. extra virgin olive oil
- In a small sauce pan, heat olive oil over medium high. Pour in sauce. Make 2 holes in the sauce through to the bottom of the pan, which is where you will then crack your eggs. Season eggs with salt and pepper.
- Reduce heat to medium and place a lid over the pan. Let cook 3 minutes, or until eggs start to look set. Remove lid. Use a spoon/spatula to shift tomato sauce just surrounding the eggs from side to side to make sure the whites are getting cooked. Sprinkle Parmesan cheese on top, and the recover. Continue to cook until eggs reach desired firmness.
- Remove from heat. Top with freshly chopped parsley and serve.